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Foodism | Resto-Reviews
JMK

hotel provides a very interesting fine dining the kitchen of the alluring Reeza, on the “off-
menu which he creates with great imagination Broadway” area of Aghios Stefanos. The menu
and cooks with accuracy and finesse, while also is supervised by the head chef of London’s
playing with certain references to the modern Meraki, Michalis Kikis, who has been the
Greek cuisine, using the best ingredients from right hand of Athinagoras Kostakos at Bill
the island. Definitely a must go in Mykonos for & Coo for many years. The renovated Reeza
fine dining lovers. On the other hand, Fotinakis continues last year’s concept in its kitchen
also supervises the recently launched famous while boosting creativity at the same time,
Beefbar, which sets its tables at the Bill & Coo with dishes like pasticcio with lasagna, oxtail,
Coast, the idyllic beach of Aghios Ioannis. The mushrooms, smoked besciamella and truffle,
famous meat worshippers’ den by Riccardo or more elaborate yet emotional creations
Giraudi became world famous from its hub in like the Greek salad gazpacho. The kitchen
Monaco for the wide range of elaborate cuts, is led by Fotis Michopoulos, who has arrived
such as the famous Kobe, and for the excellence straight from the star-awarded restaurants of
in its grilling technique. In its Mykonian London. Now let me take you to a sheer movie
version, apart from the all-time classic signature setting with a French touch. Ninety nights,
dishes of the Beefbar, you will also find some one table, two people, moonshine and black
dishes with evident Greek soul elements, such water. That’s Nero Nero, one of the most
as the chef’s magnificent herb pie as well as the famous candle light dinner restaurants in the
tender Kobe Beef gyros, which you won’t find Mediterranean, located on the wooden deck
anywhere else in the world. on the beach of Kivotos Mykonos, in Ornos.
The menu is signed by Jérôme Serres, one of
5 OF A KIND the most important chefs in Greece over the
In mid-July, the luxurious Kensho hotel in last thirty years.
Ornos, which became the talk of the town for Let’s move a bit further to the area of Kalafatis
its high-end gourmet choices and the delightful now, to the five-star La Residence Hotel.

THE RECENTLY LAUNCHED FAMOUS BEEFBAR ON THE
COAST SETS ITS TABLES AT THE BILL & COO COAST
ΤΟ ΆΡΤΙ ΆΦΙΧΘΈΝ ΔΙΆΣΗΜΟ BEEFBAR ON THE COAST
ΆΠΛΏΝΈΙ ΤΆ ΤΡΆΠΈΖΙΆ ΤΟΥ ΣΤΟ BILL & COO COAST

dishes by Yorgos Stilianoudakis, expands French chef Olivier Campanha makes the
itself with an impressive beach hotel at the most of local ingredients in order to serve the
famous beach of Psarou. As a matter of fact, its multidimensional dishes of gourmet creativity
restaurant will be attached to Nammos, and its that he knows best. And last, Artisanal by Fotis
kitchen will be led by Hippocrates Anagnostelis, Sergoulopoulos and Vangelis Gherasimou has
who was introduced by Athinagoras set sail to an unforgettable season. The menu
Kostakos in Athens’ Zurbaran. ‘‘This is a presented by Dimitris Dimitriadis is inspired
great and ambitious project,’’ says Kensho’s by the Greeks’ common memory in food and
experienced general director Konstantinos dining. Make sure not to miss the yuvetsada
Papachristoforou. ‘‘In two years’ time, Kensho with lamb tagliata and the fresh Alonissos
at Ornos managed to create the most important grilled tuna fish, served with aubergine spead,
restaurant of haute gastronomie in the island. basil, green beans and mint.
It was –and still is– a challenging task, but the
feedback and the praises by the audience make TIMELESS CLASSICS
it worthwhile. And as for our new daring step, George Venieris has ended his collaboration
Kensho at the beach of Psarou, we plan to with Farma at Fteila, but keeps on rocking with
establish a unique project that will sprinkle its the best Thai cuisine selections in Greece with
aesthetics on the beach life of Mykonos.’’ the amazing Mr. Pug, while at the emblematic
Rocabella Mykonos Hotel owner, Rhoe Matsuhisa, located in the Belvedere Hotel, the
Kalfopoulou, proceeded to radical changes in ingredients remain excellent and the execution

96 GREC14N 2018